Idiomas disponibles
Idiomas disponibles
CLASSIC TORTILLA‐FLATBREAD‐WRAP RECIPES
MIXING THE DOUGH
Place the s
ieved
flour or corn flour in a counter with rounded edges for easy mixing. A little
more than a large handful will make one medium sized flat bread. Add salt and other dry
spices of your choice and mix the dough with dry spices. Add oil or butter to the dough and
knead the dough until dough forms large crumbs. Now add water and knead the dough to a
soft moldable state. You may need to add water in small quantities in between kneading
process until the dough is soft, flexible and moldable. Cover the dough well and let it rest for
at least 30‐60 minutes.
Please note that you can make adjustments to quantities and the process of dough making to
suit your individual taste and liking. Different types of flour will need different amount of oil
and water to make suitable dough for perfect tortillas or wraps.
BASIC FLOUR TORTILLA
2 Cups Unbleached (or all‐purpose) flour
½ Teaspoon salt or to taste
¼ Cup Canola or Vegetable oil
1 Cup warm water
Mix though dough as mentioned above.
Divide the dough in to 12 to 15 equal pieces, roll in to balls, cover with plastic wrap and let it
rest for 30‐60 minutes before baking.
Sweet Tortillas:
Add 2 tablespoons sugar and ½ teaspoon cinnamon to flour.
Serve with fruit and powdered sugar, top with honey and serve warm or serve with ice cream
and your favorite topping. You may crisp fry the sweet tortillas for special touch.
FLOUR TORTILLA
1 ¾ Cup unbleached (or all‐purpose) flour
5 Tablespoons lard or vegetable shortening
Or a mixture of the two
¾ Teaspoon salt
¾ Cup warm water
Mix the salt in to the flour and then knead the dough with lard or shortening until it is
completely mixed. Add small quantity of water in the dough, while kneading it. Continue
kneading and adding water until the dough reaches the state of homogenous mass of
smooth, soft and pliable dough.
Divide the dough in to 12‐15 equal pieces, roll in to balls, cover with plastic wrap and let it rest
for 30‐60 minutes before baking.
Note: Flour tortillas made from all vegetable shortening tend to be bland, but those made
with all lard are a little crumbly and heavy. Tortillas made with 2 ½ spoons of each are more
balanced.
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CORN TORTILLAS
2 Cups Masa Harina
½ Teaspoon salt
1 Cup warm water
Place flour and salt in a bowl or processor. Add water slowly, while machine running or
kneading. Continue the motor running or kneading until dough forms in to soft and pliable
ball.
Divide the dough in to 12‐15 equal pieces, roll in to balls, cover with plastic wrap and let it rest
for 30‐60 minutes before baking.
CRISP CORN TORTILLAS
2 Cups Masa Harina
½ Teaspoon Salt
¼ Cup Canola or vegetable oil
1 Cup warm water
See mixing/kneading notes above.
Divide the dough in to 12‐15 equal pieces, roll in to balls, cover with plastic wrap and let it rest
for 30‐60 minutes before baking.
After baking tortillas, cut in to strips about 1 inch wide by 2 inches long. Quickly fry in oil until
crisp. Remove from fry pan, and let drain on paper towels. Serve with your favorite dip, or
store in an air tight container. They shall stay fresh for several days.
WHOLE WHEAT TORTILLAS
1 ½ Cup whole wheat flour
1 ½ Cup unbleached (or all‐purpose) flour
1 Teaspoon salt
1/3 Cup canola or vegetable oil
1 Cup warm water
See mixing/kneading notes above.
Divide the dough in to 12‐15 equal pieces, roll in to balls, cover with plastic wrap and let it rest
for 30‐60 minutes before baking.
FLOUR BLACK BEAN TORTILLAS
3 Cups unbleached (or all‐purpose) flour
½ Teaspoon salt
1 Cup canned black beans, drained
1/3 Cup canola or vegetable oil
2/3 Cup warm water
Place flour, salt, black beans and oil in processor bowl. Process and knead the dough for a few
second. Add water slowly until the dough forms in to a soft ball.
Divide the dough in to 12‐15 equal pieces, roll in to balls, cover with plastic wrap and let it rest
for 30‐60 minutes before baking.
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